Add a touch of Moroccan flair to the week with oven-roasted pork fillet, basted with butter and a blend of North African spices. The bite of chimichurri dressing ignites a hearty salad of tender spelt, green beans, roast julienne carrot, and tangy dried cranberries.
MOROCCAN-SPICED PORK ROAST
MOROCCAN-SPICED PORK ROAST
with a roast veg spelt salad, dried cranberries & chimichurri
Hands on Time: 15 - 25 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Chickpeas
- Danish-style Feta
- Dried Cranberries
- Free-Range Pork Fillet
- Green Beans
- Green Leaves
- Julienne Carrot
- NOMU Moroccan Rub
- Pearled Spelt
- Pesto Princess Chimichurri
- Sunflower Seeds
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Tinfoil
- Paper Towel
- Butter
COOK THE GRAIN
Preheat the oven to 180°C. Rinse the spelt and place in a pot with the stock. Submerge in 300ml of water, place over a medium-high heat, and bring to the boil. Once boiling, reduce the heat and simmer for 30-40 minutes. Stir occasionally as the water is absorbed, only adding more if required during the cooking process. On completion, the spelt should be tender. Drain if necessary.
CRUNCHY ELEMENTS
Place the drained chickpeas and julienne carrot on a roasting tray. Coat in oil, half of the Moroccan Rub, and some seasoning. Spread out evenly and roast in the hot oven for 15-20 minutes until crispy.
SEEDS & BEANS
Place the sunflower seeds in a nonstick pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Return the pan to a medium-high heat with a drizzle of oil and a splash of water. When starting to bubble, simmer the halved green beans for 2-3 minutes until cooked al dente. Transfer to a salad bowl, season to taste and set aside.
MOROCCAN-SPICED PORK
Return the pan to a medium-high heat. Pat the pork fillet dry with paper towel, coat in oil, and season to taste. When the pan is hot, sear the pork for 3-4 minutes, shifting as it colours, until browned all over but not cooked through. During the final minute, baste the pork with a knob of butter and the remaining Moroccan Rub. On completion, place in some tinfoil and pour in any juices from the pan. Close up tightly and roast in the oven for 7-9 minutes until cooked through to your preference. Remove from the oven on completion and allow to rest inside the tinfoil for 5 minutes before thinly slicing.
MIX UP YOUR SIDES
When the spelt is cooked, add to the bowl of blanched green beans. Mix in the crispy roast veg and three-quarters of the chopped cranberries and set aside for serving. Place the chimichurri in a small bowl and gradually mix with oil in 5ml increments until drizzling consistency. In a separate bowl, toss the rinsed green leaves with some olive oil and season to taste.
TIME TO MUNCH!
Serve some veg and spelt salad, top with the slices of spiced pork and crumble over the drained feta. Side with the dressed green leaves and drizzle over the chimichurri dressing. Finish with the sunflower seeds and the remaining cranberries. Scrumptious!
Pearled Spelt - 100ml
Vegetable Stock - 5ml
Chickpeas - 60g
Julienne Carrot - 75g
NOMU Moroccan Rub - 10ml
Sunflower Seeds - 10g
Green Beans - 100g
Free-Range Pork Fillet - 150g
Dried Cranberries - 15g
Pesto Princess Chimichurri - 15ml
Green Leaves - 20g
Danish-Style Feta - 40g
COOK THE GRAIN
Preheat the oven to 180°C. Rinse the spelt and place in a pot with the stock. Submerge in 500ml of water, place over a medium-high heat, and bring to the boil. Once boiling, reduce the heat and simmer for 30-40 minutes. Stir occasionally as the water is absorbed, only adding more if required during the cooking process. On completion, the spelt should be tender. Drain if necessary.
CRUNCHY ELEMENTS
Place the drained chickpeas and julienne carrot on a roasting tray. Coat in oil, half of the Moroccan Rub, and some seasoning. Spread out evenly and roast in the hot oven for 15-20 minutes until crispy.
SEEDS & BEANS
Place the sunflower seeds in a nonstick pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Return the pan to a medium-high heat with a drizzle of oil and a splash of water. When starting to bubble, simmer the halved green beans for 3-4 minutes until cooked al dente. Transfer to a salad bowl, season to taste and set aside.
MOROCCAN-SPICED PORK
Return the pan to a medium-high heat. Pat the pork fillet dry with paper towel, coat in oil, and season to taste. When the pan is hot, sear the pork for 4-6 minutes, shifting as it colours, until browned all over but not cooked through. During the final minute, baste the pork with a knob of butter and the remaining Moroccan Rub. On completion, place in some tinfoil and pour in any juices from the pan. Close up tightly and roast in the oven for 7-9 minutes until cooked through to your preference. Remove from the oven on completion and allow to rest inside the tinfoil for 5 minutes before thinly slicing.
MIX UP YOUR SIDES
When the spelt is cooked, add to the bowl of blanched green beans. Mix in the crispy roast veg and three-quarters of the chopped cranberries and set aside for serving. Place the chimichurri in a small bowl and gradually mix with oil in 5ml increments until drizzling consistency. In a separate bowl, toss the rinsed green leaves with some olive oil and season to taste.
TIME TO MUNCH!
Serve some veg and spelt salad, top with the slices of spiced pork and crumble over the drained feta. Side with the dressed green leaves and drizzle over the chimichurri dressing. Finish with the sunflower seeds and the remaining cranberries. Scrumptious!
Pearled Spelt - 200ml
Vegetable Stock - 10ml
Chickpeas - 120g
Julienne Carrot - 150g
NOMU Moroccan Rub - 20ml
Sunflower Seeds - 20g
Green Beans - 200g
Free-Range Pork Fillet - 300g
Dried Cranberries - 30g
Pesto Princess Chimichurri - 30ml
Green Leaves - 40g
Danish-Style Feta - 80g
COOK THE GRAIN
Preheat the oven to 180°C. Rinse the spelt and place in a pot with the stock. Submerge in 500ml of water, place over a medium-high heat, and bring to the boil. Once boiling, reduce the heat and simmer for 30-40 minutes. Stir occasionally as the water is absorbed, only adding more if required during the cooking process. On completion, the spelt should be tender. Drain if necessary.
CRUNCHY ELEMENTS
Place the drained chickpeas and julienne carrot on a roasting tray. Coat in oil, half of the Moroccan Rub, and some seasoning. Spread out evenly and roast in the hot oven for 15-20 minutes until crispy.
SEEDS & BEANS
Place the sunflower seeds in a nonstick pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Return the pan to a medium-high heat with a drizzle of oil and a splash of water. When starting to bubble, simmer the halved green beans for 3-4 minutes until cooked al dente. Transfer to a salad bowl, season to taste and set aside.
MOROCCAN-SPICED PORK
Return the pan to a medium-high heat. Pat the pork fillet dry with paper towel, coat in oil, and season to taste. When the pan is hot, sear the pork for 4-6 minutes, shifting as it colours, until browned all over but not cooked through. During the final minute, baste the pork with a knob of butter and the remaining Moroccan Rub. On completion, place in some tinfoil and pour in any juices from the pan. Close up tightly and roast in the oven for 7-9 minutes until cooked through to your preference. Remove from the oven on completion and allow to rest inside the tinfoil for 5 minutes before thinly slicing.
MIX UP YOUR SIDES
When the spelt is cooked, add to the bowl of blanched green beans. Mix in the crispy roast veg and three-quarters of the chopped cranberries and set aside for serving. Place the chimichurri in a small bowl and gradually mix with oil in 5ml increments until drizzling consistency. In a separate bowl, toss the rinsed green leaves with some olive oil and season to taste.
TIME TO MUNCH!
Serve some veg and spelt salad, top with the slices of spiced pork and crumble over the drained feta. Side with the dressed green leaves and drizzle over the chimichurri dressing. Finish with the sunflower seeds and the remaining cranberries. Scrumptious!
Pearled Spelt - 200ml
Vegetable Stock - 10ml
Chickpeas - 120g
Julienne Carrot - 150g
NOMU Moroccan Rub - 20ml
Sunflower Seeds - 20g
Green Beans - 200g
Free-Range Pork Fillet - 300g
Dried Cranberries - 30g
Pesto Princess Chimichurri - 30ml
Green Leaves - 40g
Danish-Style Feta - 80g
COOK THE GRAIN
Preheat the oven to 180°C. Rinse the spelt and place in a pot with the stock. Submerge in 1L of water, place over a medium-high heat, and bring to the boil. Once boiling, reduce the heat and simmer for 30-40 minutes. Stir occasionally as the water is absorbed, only adding more if required during the cooking process. On completion, the spelt should be tender. Drain if necessary.
CRUNCHY ELEMENTS
Place the drained chickpeas and julienne carrot on a roasting tray. Coat in oil, half of the Moroccan Rub, and some seasoning. Spread out evenly and roast in the hot oven for 20-25 minutes until crispy.
SEEDS & BEANS
Place the sunflower seeds in a large, nonstick pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Return the pan to a medium-high heat with a drizzle of oil and a splash of water. When starting to bubble, simmer the halved green beans for 4-5 minutes until cooked al dente. Transfer to a large salad bowl, season to taste and set aside.
MOROCCAN-SPICED PORK
Return the pan to a medium-high heat. Pat the pork fillet dry with paper towel, coat in oil, and season to taste. When the pan is hot, sear the pork for 5-7 minutes, shifting as it colours, until browned all over but not cooked through. During the final minute, baste the pork with a knob of butter and the remaining Moroccan Rub. On completion, place in some tinfoil and pour in any juices from the pan. Close up tightly and roast in the oven for 9-10 minutes until cooked through to your preference. Remove from the oven on completion and allow to rest inside the tinfoil for 5 minutes before thinly slicing.
MIX UP YOUR SIDES
When the spelt is cooked, add to the bowl of blanched green beans. Mix in the crispy roast veg and three-quarters of the chopped cranberries and set aside for serving. Place the chimichurri in a bowl and gradually mix with oil in 5ml increments until drizzling consistency. In a separate bowl, toss the rinsed green leaves with some olive oil and season to taste.
TIME TO MUNCH!
Serve some veg and spelt salad, top with the slices of spiced pork and crumble over the drained feta. Side with the dressed green leaves and drizzle over the chimichurri dressing. Finish with the sunflower seeds and the remaining cranberries. Scrumptious!
Pearled Spelt - 400ml
Vegetable Stock - 20ml
Chickpeas - 240g
Julienne Carrot - 300g
NOMU Moroccan Rub - 40ml
Sunflower Seeds - 40g
Green Beans - 400g
Free-Range Pork Fillet - 600g
Dried Cranberries - 60g
Pesto Princess Chimichurri - 60ml
Green Leaves - 80g
Danish-Style Feta - 160g
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